Feijoada
6
Points®
Total time: 2 hr 20 min • Prep: 30 min • Cook: 1 hr 50 min • Serves: 6 • Difficulty: Easy
Give this delicious pork and bean stew a try!
Ingredients
Olive Oil
1 teaspoon(s)
Pork Leg Joint, raw
450 g, diced
Onion
2 medium, thinly sliced
Bacon medallions, raw
75 g, roughly chopped
Sweet potato, raw
400 g, peeled, cut into 2cm cubes
Ground Cumin
1 teaspoon(s), level
Turmeric
1 teaspoon(s)
Garlic
2 clove(s), sliced or crushed
Vegetable stock cube
1 cube(s), made with 500ml
Black eyed beans, cooked
1 can(s), large, drained
Coriander, fresh
1 tablespoon(s), chopped
Lemon
1 medium, cut into wedges
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Heat the oil in a large lidded flameproof casserole dish. Add the pork in batches and brown over a high heat for 5 minutes, turning regularly. Remove with tongs and set aside.
2
Add the onions and bacon to the pan and cook for 10 minutes, stirring in the pan juices. Add sweet potato, spices and garlic and cook, stirring for 2 minutes.
3
Add the stock, pork (with juices) and beans. Cover and bring to a gentle simmer, then transfer to the oven and cook for 1 hour. Remove the lid, return to the oven and cook, uncovered, for 30 - 60 minutes or until the pork is tender and most of the liquid has evporated to leave a golden sticky stew.
4
Scatter the coriander over, spoon into 6 bowls and serve with the lemon wedges.
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